Have you ever experienced brewing dark roast beans only to drink coffee with a burnt and ashy flavor? To avoid drinking subpar coffee, we're listing the best ways how to brew dark roast coffee so that you can experience the authenticity of dark roast, especially in Kona coffee.
How to Brew Dark Roast Coffee
There are many ways to brew dark roast coffee, including using a drip coffeemaker, a French press, the pourover method, an AeroPress, an espresso machine, or a coffee capsule machine. Regardless of the device, it's essential to set the proper coffee-to-water ratio, grind size, and water temperature to extract the flavor.
The good thing about brewing coffee is that you can experiment with many ways until you find the most efficient one. Whether you want something simple or more intricate, these methods can help you produce the best-tasting dark roast Kona coffee.
Using a Drip Coffeemaker
Using a drip coffee machine is one of the most common and safest methods of brewing dark roast coffee. If you use the proper measurements and temperature, a drip coffee machine can provide a well-balanced dark roast Kona coffee with a woodsy and chocolatey aftertaste.
- Use a burr grinder to grind medium-coarse coffee beans. Drip coffee machines typically have thick filters, so using medium-coarse grounds prevents over-extraction.
- Put water into the reservoir.
- Put the filter in the filter basket and close the lid.
- Place one tablespoon of dark roasted coffee grounds per 6 ounces of water.
- Press the appropriate button, typically a start button, to begin the brewing process.
- Wait until the machine finishes dripping coffee.
Using a French Press
It may sound a bit fancy, yet using a French press is one of the easiest and most reliable ways to brew dark roast coffee. With a built-in filter screen in the plunger, it can extract the earthy, rich taste of your dark roast 100% Kona coffee.
- Use medium grind for French press. Fine grounds would pass through the filter easily, whereas coarse grounds may clog the filter.
- Add a heaping tablespoon of dark roast coffee grounds per 6.7 ounces of water.
- Pour hot water at a temperature of 195 degrees Fahrenheit. This is a good starting point to avoid over-extraction and reduce the chance of getting a bitter aftertaste.
- Gently stir the grounds.
- Place the plunger back, just above the water.
- Let the dark roast grounds stand for 3 to 4 minutes to bloom. Blooming allows the grounds to take time to make space for water. In effect, you can prevent carbon dioxide from infusing into the brew, which can cause dark roast coffee to taste bitter or sour.
- Press the plunger slowly and down to the bottom to exert pressure.
Using the Pourover Method
Pourover has a longer brewing process than the French press. However, as the water slowly filters through the dark roast grounds, it provides a more intricate flavor extraction.
- Choose fine grounds when using the pourover method.
- Put a paper filter into the dripper.
- Pour some hot water over the filter to remove any dust.
- Put five tablespoons of dark roast ground coffee on the paper filter.
- Boil water with a temperature of approximately 200 degrees Fahrenheit. Water cools off quickly during pourover, so using high-temperature water is essential.
- Place a mug under the dripper.
- In a circular motion, slowly pour water into the dripper's center. Add enough until you saturate the grounds.
- Wait for 30 to 45 seconds for the grounds to bloom.
- Pour more water until you reach your desired volume.
Using an Espresso Machine
If you want to use Kona coffee for espresso, using an espresso machine is among the best ways to brew dark roast coffee to perfection. It does have a learning curve, so follow these steps to get started.
- Dispense freshly ground beans into the portafilter.
- Level the grounds, then tamp evenly to remove air bubbles or pockets. Improper distribution of the dark roast coffee grounds can result in under-extraction, creating an oily body with a sharp taste.
- Attach the portafilter to the group head.
- Start brewing right away to prevent the heat from burning the surface of the coffee grounds.
- Wait for 20 to 30 seconds for the machine to pull a shot of espresso.
- Transfer the espresso to your cup. From here, you can create a latte or breve to make the dark roast coffee taste better.
Using a Coffee Capsule Machine
Using a coffee capsule is one of the easiest ways to brew dark roast coffee. Make sure you're using quality single-serve coffee pods.
- Load water into the machine's tank.
- Some devices choose the water temperature automatically. Set it around 195 to 205 degrees Fahrenheit if you can do it manually.
- Wait for the machine to produce high-pressure hot water until the coffee drips into your cup.
- Froth some creamer or steam milk to mask bitterness and add texture.
Using an AeroPress
After bringing Kona coffee back from Hawaii, AeroPress is a good option if you need to travel again or want a portable coffeemaker. It can brew small amounts of concentrated dark roast coffee.
- Grind the dark roast beans to medium fine. Too coarse would make the pushing too easy, whereas fine grind can make it hard to push.
- Boil 8 ounces of water up to 200 degrees Fahrenheit.
- Place a paper filter into the device's detachable plastic cap.
- Put 1 to 2 heaping AeroPress scoops of the dark roast grounds.
- Saturate the coffee grounds. Pour the remainder of the water into the chamber.
- Fasten the cap. Be sure to lock it into the grooves.
- Flip the AeroPress and position it atop your mug or cup.
- Apply downward pressure. You might experience some resistance at first.
- Let the AeroPress finish brewing for about 60 seconds. There's no more water if you hear a hissing sound.
You can brew dark roast coffee using a drip coffeemaker, French press, pourover method, AeroPress, espresso machine, or coffee capsules. Make sure to follow the right grind size, water temperature, and brewing time. Dark roast Lava Lei 100% pure Kona coffee works well with any of these methods.